Sashimi Salmon with Cauliflower Rice
Serves: 2
Time: 40 mins
Tonight’s dinner would be what I would call a very clean dinner and a perfect example of how healthy is also delicious. If the winter weather makes you shy away from healthy light dinners such as sashimi then add a nice hot cup of miso soup to the meal.
Leftovers
Tonight’s dinner is just for two so if you would like to have for lunch tomorrow please add the extra ingredients from your lunch list.
What you'll need
200g sashimi salmon
1/4 cauliflower
1/2 packet of edamame beans
1/2 packet of mung beans
2 tablespoons toasted pumpkin seeds
1 bunch of bok choy
1 avocado
wasabi paste (you can buy in a tube for convenience or buy the powder and mix as needed)
With sashimi it has to be super fresh.
If you don't have access to a fish market and your option is fresh fish from the supermarket, then please don't go with raw salmon. You can lightly cook your salmon or even torch it if you have a blow torch, but regardless of how fresh the fish is at the supermarket, (don't get me wrong I do also buy from the supermarket and the fish is delicious but...) I would never use it for sashimi, personally.
From the pantry
soy sauce
black sesame seeds
olive oil
salt and pepper
Feeding Four
I have added xtra salmon to your list, as well as an xtra buch of bok choy and another avocado, please use the rest of your edamame and cauli.
Prep and Cook
Cook Bok Choy
Place a medium sized pot of water on to boil with a pinch of salt and a splash of olive oil.
In the sink put a medium sized bowl and run cold water into it.
Slice bok choy in half, then drop into the boiling water for 30 seconds.
Drain and plunge into the bowl with running cold water until cool.
Remove and set aside.
Toast Pumpkin Seeds
Heat a teaspoon of oil in a small fry pan.
Add the pumpkin seeds and stir till light golden.
Remove from heat.
Prep Cauliflower
Roughly chop cauliflower into florets then put into a food processor till it resembles a nice rice looking crumb size. This will be a raw salad.
Slice Avocado
Slice the avocado in half and remove the stone.
Peel, skin and slice avocado into thin strips.
Slice Salmon
You can ask at the fish counter for them to do this for you, but if you have a really good sharp knife at home it is easy to do yourself. (I’m using a fish filleting knife, which is long and narrow).
Lay your piece of salmon across your board as if you were about to slice a cucumber.
Now run your knife over a steal to make sure the edge is sharp.
The trick to slicing sashimi is you need to do it in one fluid motion so don’t hack at it or saw it like you would a piece of bread.
Place your left hand flat on the salmon to hold it in place then draw your knife down slicing towards you in one smooth movement. Ta da! Repeat till finished.
Plate it Pretty
Divide the cauliflower in two and make a pile across half the plate.
Sprinkle a handful of mung beans over the cauliflower.
Fan half the avocado down beside the top of your cauli rice.
Fold two pieces of bok choy and place below the avocado, and sprinkle over the top with your toasted pumpkin seeds.
Lay your salmon across the rice, and gently sprinkle down one edge with black sesame seeds.
Serve with wasabi and soy.
Enjoy!
Lunch tomorrow
Sashimi needs to be eaten fresh so today is a overnight oats day or a pantry style sandwich. See blog post for recipe.